唐宁，副教授，学科方向：食品化学；邮箱：ningtang@cau.edu.cn；电话：(010) 62737401

教育和工作经历

2019.10 - 至今  中国农业大学，6163银河.net163.am，副教授

2018.02 - 2019.08  Technical University of Denmark，化学学院，博士后

2014.10 - 2017.10  University of Copenhagen，食品化学，博士

研究领域及方向

1. 食品组分的相互作用、金属元素的利用与吸收、生物活性肽

2. 量子化学计算、分子动力学模拟、生物信息计算、人工智能

3. 蛋白质的综合利用、淀粉的综合利用

教授课程

生物统计与试验设计、食品分析、食品感官评定实验

主持项目

1. 国家自然科学基金青年科学基金项目，主持

2. 国家重点研发计划食品制造与农产品物流科技支撑专项子课题，主持

3. 农业农村部农产品贮藏保鲜重点实验室开放课题，主持

4. 中国食品发酵工业研究院有限公司横向合作项目，主持

代表性论文

1.Ning Tang*, Jiachen Liu, and Yongqiang Cheng. Effects of zinc binding on the binding of epigallocatechin gallate (green tea) to bovine serum albumin and myoglobin. Food Chemistry 357 (2021): 129750.

2.Ning Tang*, Jiachen Liu, and Yongqiang Cheng. Potential improvement of the thermal stability of sweet-tasting proteins by structural calculations. Food Chemistry 345 (2021): 128750.

3.Yousong Ma, Sijia Peng, Ning Tang*, and Yongqiang Cheng. Encapsulation of butyrate using low-alkali konjac gel induced by ethanol for colonic delivery. Food Hydrocolloids for Health 1 (2021): 100046.

4.Xiaojun Zhang, Ning Tang*, Huijie Zhang, Cunkun Chen, Li Li, Chenghu Dong, and Yongqiang Cheng. Comparative transcriptomic analysis of cantaloupe melon under cold storage with ozone treatment. Food Research International 140 (2021): 109993.

5.Rui Li, Chongyang Zhu, Xiaojia Bian, Xin Jia, Ning Tang*, and Yongqiang Cheng. An antioxidative galactomannan extracted from Chinese Sesbania cannabina enhances immune activation of macrophage cells. Food & Function 12 (2020): 10635-10644.

6.Ning Tang, Budheswar Dehury, and Kasper P. Kepp. Computing the pathogenicity of Alzheimer's disease presenilin 1 mutations. Journal of Chemical Information and Modeling 2 (2019): 858-870.

7.Ning Tang, and Kasper P. Kepp. Aβ 42/Aβ 40 ratios of presenilin 1 mutations correlate with clinical onset of Alzheimer's disease. Journal of Alzheimer's Disease 3 (2018): 939-945.

实验室简介

中国农业大学中日食品研究中心、植物源功能食品北京市重点实验室 

间歇性发奋图强的佛系教师欢迎有缘学生加入我们团队，掬水月在手，弄花香满衣！